Sussex chef competing in BBC's MasterChef: The Professionals

Rosie Furnival, 34, who owns The Fig in Rye, reached the quarter-finals of the contest on Tuesday (October 24) after featuring in the second episode of the competition.

She impressed the judges on the BBC’s cookery show with her roast chicken dish. For dessert, she made a set cardamon yoghurt with pickled rhubarb and an orange and rose-flavoured filo pastry.

The latest series of MasterChef: The Professionals kicked off on Monday (October 23) for another seven-week run and is once again being presided over by judges Monica Galetti, Marcus Wareing and Gregg Wallace.

After finishing university, Rosie worked as a chalet chef in the French Alps. Rosie worked in local restaurants to gain experience before opening up her own place.

She spent three years out in Meribel, then worked her way up in local restaurants before opening up her own café, The Fig, eight years ago. She also recently did a stage at one of her local Michelin-starred restaurants, The Fordwich Arms.

Speaking to the BBC, she said: “My dad is a farmer so growing up we were around animals and produce all the time. I did a great little cooking course when I was 18, but it was really just for fun before going off to study Fine Art at Leeds University. It was only when I went to do ski seasons that I really fell in love with cooking and it spiralled from there.

“I used to save all my money from working during ski season and then go off travelling. Having visited places in Southeast Asia, Russia, South America, India and Nepal, my experiences there all massively inspired my cooking. Flavour and taste are always the most important to me, as well as not being bound by a certain cuisine. My style is delicious, hearty, feel-good food inspired by my travels.”

Giving her reasons why she decided to take part in MasterChef: The Professionals, Rosie said: “I have no idea why I applied, honestly! I’m now seriously questioning it! I know I’ll be up against some serious chefs who have been formally trained and with a tonne more experience. I just hope that my food can hold its own when it comes to flavour. Doing a competition like this really pushes me way beyond my comfort zone.”